Every summer I get lazy. Admittedly, I used to blame it on a lack of central AC within the apartment but now that I actually have central AC and find that I still don’t want to do anything…well yes, I’ll admit to being lazy. Or maybe it’s more about the fact that during the hot hot summer, there are so many delicious fruits and veggies that require so little cooking- if any at all.

In the beginning of summer I was swimming in strawberries, and now I’m galavanting through cantaloupes and melons.

The days go a little like this:

“I’m hungry…what’s there to eat?”
“Argh. There’s nothing to cook.”
“Oh look- there’s melon!”

Seriously, we probably go through a melon every 2 days or so. This is of course on top of eating bananas and the mangos Mr. C’s dad sent up from Florida.

Sometimes though, fruit sugar just hasn’t cut it but I also haven’t had the patience or interest to really sit down and bake something. Recently, when perusing the freezer I was once again found myself being accosted by a bag of nuts hurling themselves from the overly stuffed shelves and that’s when it hit me (literally)- Emily von Euw!

I’ve linked to her blog, This Rawsome Vegan Life, several times in the past and when she came out with her first book, Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes, I ordered it immediately. Here’s the thing though, it’s been sitting on my shelves for at least a year now. Occasionally I pull it out to oggle at the beautiful photos, but I’ve never actually made anything from it.

Even having had made several recipes from her page with huge success, when looking at the book, I told myself they were too simple. The ingredients too similar. There was no way they’d be that great. And, once again, I find myself feeling like an idiot because I was entirely wrong.

Now mind you, my photos don’t even hold a candle to her amazing photography but trust me when I say these babies are goooood. I realized (again) that the recipes may appear simple and may appear similar but there are subtle nuances within each one that allows each recipe to be unique and delicious and it really hits the mark on whatever it’s emulating- in this case, s’mores.

So basically, don’t make the same mistake I did. Give this recipe a try and the consider trying out some of her other delicious goodies. You’ll be glad you did- especially during the summer!

S’mores Cupcakes

Makes 6

Recipe very slightly adapted from Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes
www.ThisRawsomeVeganLife.com by Emile von Euw

Crust
1 Cup Oats
1 Cup Pitted Dates, roughly chopped
1/2 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1/4 tsp Salt

Chocolate
3 TBSP Cacao Powder
3 TBS Melted Coconut Oil
2 TBSP Agave
Pinch of Salt

Marshmallow Layer
1 Cup Raw Cashews
1/4 Cup Coconut Milk (I used rich, full-fat canned coconut milk)
1/4 Cup Coconut Oil
2 TBSP Agave
Pinch of Salt

To Make the Crust: Process the oats in a food processor (I found mine couldn’t handle it and ended up using my Vitamix) until it is powdered. Add the rest of the ingredients and process until it becomes thick and even in consistency. Divide evenly between 6 muffin tins and press up around the sides. Stick in the fridge.

To Make the Chocolate: Mix all the ingredients together until smooth. Divide evenly amongst the 6 crusts.

To Make the Marshmallow Layer: Blend all the ingredients together until smooth and spread evenly on top of chocolate layers. Refrigerate for several hours before serving.

Keep refrigerated!

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